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JUNE 27-JULY 1; JULY 4-8, 2018
LOG SHEET #2
SMITHSONIAN FOLKLIFE FESTIVAL
AUDIO/VIDEO LOG SHEET
LOGGER NAME: Kathy Mulcahy/Paul Motsuh
RECORDER 1 NAME: Foodways 1
FILE NAME: Hetsa1 0402.wav
RECORDER 2 NAME: Foodways 2
FILE NAME: Food 2 0031.wav
PRESENTER: Susana Safaryan
DATE/TIME: 7-4-18 1 PM
PROGRAM: Foodways
STAGE: Hatasoun
GROUP NAME:
SESSION TITLE: Preserving: Artisan Dairy Production

[[2 columned table]]
| PARTICIPANTS | INSTRUMENT/OCCUPATION |
| --- | --- |
| Gayane Khachatryan | Cook |

Non-skim cheese. - Ankash Panit [normally, goat milk]
[In Armenia fresh milk (unpasturized) [[unpasteurized]] is used.

a) Milk should be 32°C

Types of cheese: String: (uses skim milk) Done earlier in Fat.

b) Added 1/2 t [[teaspoon]] rennant, stir to spead [[spread]] rennant. Then Hands off.

Gets up at 0630 to tend to animals and gather milk. Learned how to make cheese from her mom. 

c) Separat [[Separate]] curds from whey. Dump cheese into strainer. After 30 min flip cheese. After drain cheese (10 days → 40 days)
Add to salted water.